Loaded Superfood Chocolate Bark


Note The recipe can be easily doubled, tripled, quadrupled, etc. Not to mention you can tweak it as much as you like. Be creative!


Ingredients

Makes about 2 lbs of bark


2 jumbo Medjool dates, pitted

2 to 4 tablespoons of water

15 oz dark chocolate (I used Green & Black's Organic Dark Chocolate 70%), roughly chopped

1 cup almonds, divided

½ cup goji berries, divided

4 tablespoons hemp seeds,divided

Sea salt flakes to taste


Directions


Line a baking sheet with parchment. Set aside.

Using a sharp knife roughly chop the dates.

Place a medium size heatproof bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the boiling water.

Place chopped dates and 2 tablespoons of water in the bowl and stir with a fork until dates are reduced to a smooth paste (depending on the quality of the dates used, you might need to add more water — one tablespoon at a time.)

Add chocolate, stirring until melted and fully combined with date paste.

Remove from the heat and with the help of a spatula fold in ½ cup of almonds, ¼ cup of goji berries, and 2 tablespoons of hemp seeds.

Spread onto the prepared baking sheet in an even layer to desired thickness.

Scatter remaining almonds, goji berries, hemp seeds, and sprinkle a couple of pinches of salt flakes.

Using a small spoon, gently press down the superfoods into the chocolate.

Refrigerate the bark for about 30 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into pieces and store in an airtight bag or container in the refrigerator for up to 2 weeks.